Ok, I think everyone here is making the same point, which I totally buy, that making a starter when you have fresh slurry is simply not necessary. The fresh slurry is so effective that anything gained from making a starter from it isn’t worth the effort even if it means a bigger portion of “awake” yeast.
Furthermore, the fact that the yeast is becoming acclimated to our brewhouse is a huge advantage that a starter made from fresh slurry can’t improve on.